There are two canning methods most generally used, the first being to boil the fruit in a syrup and then filling into the jars and sealing while hot. The second method is a little more troublesome, but thought by many cooks to be the best. The glass cans are filled with the fruit and sugar or juice, raw or partly cooked, the covers adjusted loosely, and the cans then set in a boiler of water and boiled for a prescribed time. Hay or pieces of wood are first placed in the bottom of the boiler, and hay or cloths packed between the jars, so they will not crack, and the water is allowed to come almost but not quite up to the tops of the jars. The boiler is closely covered during the boiling process, to retain the steam. When they have boiled or steamed long enough the jars are removed from the boiler, each one filled full with juice or syrup, the rubbers adjusted, and the covers screwed down as tight as possible.